Vegan Cream of Mushroom Soup

Vegan Cream of Mushroom Soup

I don’t know if there is any ingredient as versatile and beloved as a can of condensed cream of mushroom soup. It can be gravy, sauce, or my personal favorite… the perfect bechamel for pretty much any casserole (like this vegan green bean casserole). There’s just a couple of problems: My wife can’t have gluten and neither of us can have the cream. So what does that mean? I need to create a vegan cream of mushroom soup recipe that is also gluten-free. Not to mention DELICIOUS! Challenge accepted.

The Process

Wash whole baby bella mushrooms.

In several batches, dice mushrooms.

In a large sauce pan – add oil, mushrooms, garlic, salt, and pepper. Sauté over medium-high heat for 10-15 minutes.

Cook until mushrooms have released their juices and mostly evaporated.

Meanwhile – in a medium bowl, combine soy milk, onion powder, and cornstarch. Mix well, making sure there are no lumps.

Add milk mixture to mushrooms and reduce to medium-low heat. Cook until desired thickness is reached, probably about 5 minutes.

Chef Gary

March 10, 2018 at 4:42 pm

What gives it the “condensed” texture is the cornstarch. There’s quite a bit of it, and the more you cook it once the cornstarch is added, the more it will thicken. So yes, there is quite a bit of liquid, but you can “condense” it as much as you like!

RenegadeRN

February 1, 2018 at 10:21 am

Looks wonderful!… and yes, I grew up making casseroles etc with cream of mushroom soup.
It was always just an ingredient, never eaten by itself …this looks like something I’d eat as a soup.
Do you have a favorite brand of soy milk to use in this?

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